So I really liked this one recipe from Vegan Pressure Cooking by JL Fields, but I wanted to try something a little different and more simpler than having to chop up extra stuff like butternut squash. I decided to modify the recipe to my liking and change it around.
I ended up really liking the end product and I will be making this again.
Note: Make extra and save it for the next day. If it dries out, just add a little water. Top it off with your favorite hot sauce. I really like using Frank’s Red Hot Sauce.
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 2 cloves garlic, minced
- 1 diced green bell pepper
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tbsp Sriracha
- 1 cup arborio rice
- 2 tomatoes, diced
- 4 cups vegetable broth
- 2 cups chopped kale
- salt and pepper
- 1 cup of soaked dried navy beans
- handful mushrooms
- 1 tsp herbs de province
Instructions
- Sauté mushrooms, onion, garlic in olive oil for 5 minutes or until transparent
- Mix the rest of the ingredients and bring to pressure for about 16 minutes
- Cook longer if needed and allow for Natural Pressure Release (NPR)
- Let cool and enjoy with vegan bread and vegan butter